Accidental Vegetarian Black Bean Soup
Healthy black bean soup with corn, red peppers, zucchini and onions. The corn and red peppers give the soup a nice balance to the kick from the cumin and hot sauce.
Primary Method: In a heavy pot, saute, simmer
|2 tbsp olive oil|
|1 tbsp oregano|
|black pepper as needed|
|red pepper flakes as needed|
Heat olive oil with oregano, black pepper (and red pepper if desired) on high heat.
|1 cup red pepper • diced|
|1 cup onion - medium • diced|
|1 cup zucchini • diced|
Saute red pepper, onion and zucchini in infused olive oil.
|1.5 tsp garlic powder|
|2 tsp cumin|
|5-7 dash to taste frank's hot sauce|
|1 cup corn kernels frozen • thawed|
Add garlic, cumin, and hot sauce after 2 min. Add corn (if frozen). Lower heat and sautee for 5 minutes.
|2 can black beans - canned • drained|
|3-4 cup vegetable stock|
Add black beans and broth.
Bring to boil; reduce heat. Simmer, covered, about 10 minutes.
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